KR100913292B1 - Beverage containing vinegar-pickled egg and ginger extract and its manufacturing method - Google Patents

Abstract

The present invention is an excellent beverage with excellent aesthetics and texture while processing scented egg that was reluctant to be consumed by the general public because of its unique fishy and irritating acidity while using vinegar which has proven beneficial to human body. And to a method for producing the same. The distilled beverage of the present invention is composed of 30 ~ 70% by weight, 1 ~ 10% by weight of ginger extract, 0.05 ~ 0.3% by weight of enzymatically treated stevia, 5 to 20% by weight of lemon juice, and the remaining amount of purified water, the production of the first beverage Method: 30 ~ 70% by weight of egg, 1 ~ 10% by weight of ginger extract, 0.05 ~ 0.3% by weight of enzyme treatment stevia, 5 ~ 20% by weight of lemon juice and the remaining amount of purified water and then sterilized at 50 ~ 60 ℃ 40 It consists of cooling to 35 degrees C or less after filling a sealed container at the temperature of more than C.

Egg, egg, vinegar, ginger, ginger extract, stevia, lemon juice

Description

Beverage containing vinegar-pickled egg and ginger extract and its manufacturing method

The present invention relates to a beverage and a method for producing the same, which are mainly based on an egg and ginger extract, and more specifically, is consumed by the general public because of its unique fishy and stimulating sour taste while using vinegar as a raw material, which has proven to be beneficial to the human body. The present invention relates to a method of producing an beverage having excellent aesthetics and texture while maintaining the nutritional content of the egg as it was processed, which was reluctant to do so.

It is a food made by immersing eggs in vinegar to dissolve minerals such as calcium in egg shells, and retaining not only the nutrients of eggs but also the acetic acid component of vinegar, which is effective in recovering fatigue and producing corticosteroids, while maintaining high blood pressure, diabetes, It is known to be effective in diseases such as atherosclerosis.

When the eggs are soaked in vinegar with 5-7% acidity for 5-7 days, the hard shell of the egg melts away and the inner membrane is left.The egg white is infiltrated with vinegar by osmotic pressure, and the yolk is denatured. It is solidified like a soft meal. The egg is popped out of the egg is a disturbance.

It is usually released to drink the eggs soaked in vinegar, but due to the irritating acidity of the vinegar and the adverse fishy smell of the egg, most people are reluctant to eat eggs because of the efficacy of the disease was not widely used.

Therefore, various attempts have been made to facilitate the eating of eggs, and the related prior art is disclosed in Korean Patent No. 16242 (published on Dec. 29, 1981). This is done by immersing the eggs in soda hypochlorite solution added with 0.3-0.5% (V / V%) of vinegar (2% acidity) for 2-3 minutes and then immersing in vinegar in the usual way for 2 days. After removing the endothelium, the remaining supernatant was characterized by adding 0.6-1.0 (W / V%) licorice hot water extract concentrate. This was to cover the fishy smell with the sweet taste of licorice, but the irritating acidity of the vinegar gives a sense of rejection and licorice component has changed the color of the discolored beverage to black-brown, not aesthetically good.

In addition, Korean Patent No. 516401 (announced on September 26, 2005) discloses a method of preparing dried eggs, which minimizes the irritating sourness and fishy smell that are peculiar to eggs. Immersing in an airtight container at a ratio of 2: 2 to 1: 3 (W / V), and then ripening at room temperature for at least one week to make an egg; (B) passing the egg and vinegar prepared in (A) together through a sieve to filter egg eggs and other residues, then mixing and homogenizing to form a liquid egg; (C) The liquid dilution made in (B) is hot-air dried under the conditions of 30 to 50 ° C, or frozen at -10 ° C to -30 ° C, and then dried under the condition of a chamber temperature of 0 to 40 ° C using a lyophilizer. Making a step; (D) is a step of pulverizing and dried powdered dried egg, capsules, granules, pills and the like using the dried egg powder prepared as described are disclosed. However, it was pointed out that the dried egg was lost the acetic acid component of the vinegar in the process of drying the egg loses the nutritional value of acetic acid.

In addition, Korean Patent Publication No. 2001-74577 (published on Aug. 4, 2001) discloses that after fermenting eggs and soybeans in natural fermented vinegar such as brown rice vinegar and persimmon vinegar, they are diluted and seasoned, flavored and carbonated. Disclosed is a method for producing a soda soft drink, characterized in that, Korean Patent Publication No. 2004-97703 (published on November 18, 2004) "Cholesterol lowering composition and its preparation" cholesterol as an active ingredient The composition for reducing compositions, in particular, the preparation of the composition of the composition of the form of a form filled with a soft capsule by concentration under reduced pressure liquid phase. However, it is related to food application of the active ingredient of the egg, and does not introduce a method for resolving the objection to eating.

It is an object of the present invention to provide an easy-to-drink beverage and a method for producing the same, which is easy to drink while maintaining the nutritional content of the egg.

It is another object of the present invention to provide a method for producing an excellent beverage that minimizes irritating sourness and fishy odor that causes the rejection of eating disturbance.

The present invention also aims to enable the commercialization of eggs into the beverage through the quality stabilization of the egg which was difficult to commercialize commercial quality due to the polymerization of the protein and sugar of the egg.

In order to achieve the above object, the present invention of the beverage is composed of an egg 30-70% by weight, ginger extract 1-10% by weight, enzymatically treated stevia 0.05-0.3% by weight, lemon juice 5-20% by weight and the residual amount of purified water. do.

In addition, the method of preparing the beverage of the present invention is a method for reinforcing sweetness and minimizing the fishy smell caused by eggs in order to reduce the irritating sour taste of the egg, such a method is 30-70% by weight of egg, ginger extract 1 to 10% by weight, enzymatically treated stevia 0.05 to 0.3% by weight, lemon fruit juice 5 to 20% by weight and the remaining amount of purified water and then sterilized at 50 ~ 60 ℃ and 40 ℃ or more, preferably 40 ~ 60 ℃ It is composed of cooling to 35 ℃ or less, preferably 10 ~ 35 ℃ after filling the sealed container at a temperature.

Looking at each step constituting the method in detail as follows.

① production of eggs

Wash commercially available eggs with clean water to remove any debris from the surface and then wipe the eggs dry.

The eggs may be used as well as regular eggs as well as eggs or ogol eggs.

Put the prepared eggs in an airtight container and fill them with vinegar two to three times the weight of the eggs, then ripen for five to seven days.

When the egg's eggshell is completely melted, it bursts to remove the egg's egg, which is then homogenized by grinding with a mixer.

② Preparation of Ginger Extract

Ginger is washed with water to completely remove dirt from the surface and cut into pieces of a certain thickness.

Add 3 to 5 times the amount of water to the sliced ginger, heat it for 30 to 60 minutes at 100 ° C, filter it to a good level, and concentrate the filtered liquid portion until the soluble solid content is 3 to 10 Brix using a vacuum condenser. .

Ginger extract not only weakens the fishy smell of the egg, but also contributes to improving the preservation of the egg. In other words, ginger contains a unique flavor component to eliminate the fishy fish while contributing to the improvement of preservation by antibacterial action. Ginger also helps protect the stomach in oriental medicine.

③ production of an egg drink

As a preparation step of the beverage containing the prepared raw egg and ginger extract as described above, first, the egg 30-30% by weight, ginger extract 1-10% by weight, enzyme treatment stevia 0.05-0.3% by weight, lemon juice 5-20% by weight And the remaining amount of purified water are mixed.

Enzyme treatment stevia is a natural sweetener obtained by decomposing stevia, a kind of herb, with enzyme, which has sweetness and peculiar bitterness of about 200 times of sugar sweetness, and gives sweetness with the role of suppressing the persistence of fishy odor. It serves to ease drinking. In particular, the enzyme-treated stevia can give a strong sweetness even if a small amount is added, thereby preventing the quality deterioration caused by the combination of the protein and the sugar of the egg.

Lemons are added above to counteract the irritating acidity of vinegar.

The mixing ratio of the raw material is an optimal blending ratio for obtaining an egg-free drink excellent in sensory taste and excellent sensory taste while minimizing irritant sourness and fishy smell of eggs, and is obtained based on the results of long-term studies and experiments of the present inventors.

When the ginger extract is used in less than 1% by weight, the effect of canceling the fishy smell of the egg is weakened, the preference of the beverage is lowered, on the contrary, when used in excess of 10% by weight, the ginger's peculiar flavor action is strong and cause eating rejection. It can be undesirable.

The first beverage mixed as described above is sterilized at 50 ~ 60 ℃ and filled in an airtight container at a temperature of 40 ℃ or more and stored below 35 ℃.

Sterilization of the first beverage is to include both simple heat sterilization, instant sterilization.

The reason for the sealed container filling temperature above 40 ℃ is to prevent contamination by microorganisms such as lactic acid bacteria or yeast when the beverage is filled in the container. In other words, it is difficult to grow normal microorganisms because of the low pH of acetic acid, including acetic acid. However, lactic acid bacteria and yeast, which are resistant to acid and pH, may survive and contaminate.

In addition, the cooling of the unpacked beverage filled in the sealed container to 35 ℃ or less, to minimize the quality change after filling. In other words, since the egg contains abundant protein components, since it is easily denatured by heat, it is to be cooled to a temperature below 35 ° C. to minimize such denaturation.

The prepared beverage can be stored at room temperature, it is preferable to keep refrigerated after opening.

The beverage produced according to the present invention can be provided in the form of a popular health supplement by allowing anyone to drink easily like a general beverage while maintaining the nutritional ingredients of eggs and vinegar.

The present invention provides an egg drink prepared by mixing lemon juice, enzyme-treated stevia, and ginger extract in a predetermined ratio to the egg prepared according to a general method, while easily acting on the human body because of its unique irritating acidity and fishy taste. It is possible to contribute to improving the utilization of commercial eggs and commercializing them by drinking them so that anyone can use them easily and casually.

In addition, according to the present invention, it is possible to provide an easy-to-drink beverage which is easy to drink by eliminating the feeling of eating while maintaining the nutritional component of the egg.

In addition, according to the present invention it is possible to provide a superior drink aesthetically.

Specific embodiments of the present invention are as follows and the protection scope of the present invention is not limited thereto.

Example 1 Preparation of Egg

Wash the fertilized egg with water to remove foreign substances on the surface, wipe off the water, put it in an airtight container and fill it with 3 times the amount of brown rice vinegar (based on 6.5% of acidity) to the weight of the egg and mature it at room temperature (25 ℃) for 7 days. .

After the eggs were completely melted, the eggs were popped off, ground, and ground in a mixer to homogenize.

Example 2 Preparation of Ginger Extract

The ginger was washed with water to completely remove the dirt from the surface and sliced into 5mm thick pieces. Three times water was added to the weight of ginger, and the resultant was heated at 100 ° C. for 60 minutes. Then, the filtrate filtered with 100 mesh was concentrated with a reduced pressure concentrator until the soluble solid content of 5 Brix was obtained. Ginger extract was obtained.

Example 3 Preparation of Egg Drink

To 50% by weight of the first egg produced in Example 1 and 5% by weight of the ginger extract obtained in Example 2, 0.15% by weight of enzyme-treated stevia, 10% by weight of lemon juice (based on soluble solids 10Brix) and 34.85% by weight of purified water were mixed.

The mixture was mixed for 30 minutes to mix well, sterilized at 60 ° C. for 1 minute, cooled to 40 ° C., filled in a sealed container, and cooled to 30 ° C.

As a result, the first drink of the present invention was obtained.

Comparative Example 1

Licorice extracts were prepared by adding three times the weight of licorice to the dried licorice and heating at 100 ° C. for 60 minutes, and then filtering the filtered filtrate with 100 mesh to a soluble solids content of 5 Brix.

To add 50% by weight of the first licorice extract of Example 1 and 5% by weight of the licorice extract and the remaining 45% by weight of purified water was mixed to prepare a licorice extract containing a beverage.

Comparative Example 2

An egg drink was prepared by mixing 5% by weight of the ginger extract obtained in Example 2, 35% by weight of liquid fructose, and 10% by weight of lemon juice, to 50% by weight of the egg obtained in Example 1.

Comparative Example 3

The resulting egg obtained in Example 1 was frozen at −30 ° C. for 60 minutes and then lyophilized at 12 ° C. under a chamber temperature of 20 ° C. using a freeze dryer. The lyophilized egg was pulverized using a grinder and filtered to prepare a dried egg at 50 mesh.

Each sample prepared by Example 1, Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3 was subjected to a time-dependent change test during sensory evaluation and storage, immediately after preparation, and after 30 days of room temperature (25 ° C). Chemical analysis was performed.

<Physical Analysis Result Immediately After Manufacturing>

The dried egg obtained according to Comparative Example 3 was analyzed by diluting purified water and dried egg in a weight ratio of 6: 1 to have the same level of soluble solid content as that of Example 1. The analysis results are shown in Table 1 below.

Example 3 and Comparative Example 1 showed the same analysis results, and Comparative Example 3 was analyzed to have a lower acidity than in Example 1. This is judged to be due to the evaporation of acetic acid components having a small molecular weight in the drying process with water, and thus the dried nitrate of Comparative Example 3 is considered to have reduced the nutritional value of acetic acid.

Physicochemical Analysis Item Example 1 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Brix 14.0 16.6 16.9 32.6 14.4 PH (V / V%) 2.2 1.3 1.3 1.3 0.6 pH 5.2 4.1 4.0 4.1 5.9

The microbial test results are shown in Table 2 below.

As a result of the microbial test on the general bacteria, E. coli, E. coli, Lactobacillus, and Salmonella, all the items were negative except for the detection of lactic acid bacteria in Comparative Example 3. Considering the possibility that the lactic acid bacteria detected in Comparative Example 3 was contaminated in the process of mixing the dry powder and purified water, all the samples of the prepared examples were determined to be safe for microorganisms.

Microbiological Test Results (Unit: CFU / g) Item Example 1 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 General bacteria - - - - - Escherichia coli - - - - - Coliform group - - - - - Lactobacillus - - - - 1.0 * 10 ² Salmonella - - - - -

The sensory evaluation was performed by diluting the prepared sample with purified water in a 1: 2 weight ratio and drinking it. The subjects were 40 adults (20 males, 20 females), and 10-point test was conducted with the items of sour taste, sweet taste, fishy intensity, taste of overall taste, and refusal to eat. The results are shown in Table 3 below.

As a result of sensory evaluation, the palatability of appearance was low in Comparative Example 1, which is considered to be due to the turbid color of licorice extract.

In the preference of the sour taste, lemon juice was added to offset the irritating sourness of vinegar and imparted lemon-specific flavor, which was high in Example 3 and Comparative Example 2. A high value indicating the sour taste indicates that the irritating sourness is weakened and thus high in preference.

In the evaluation of the palatability of sweetness, it was found to be high in Example 3 and Comparative Example 2 artificially added to the sugar component, and Comparative Example 1 showed no palatability of sweetness due to the strong sweetness of licorice extract. .

The intensity of fishy smell was the highest in Example 1, and it was confirmed in other experimental examples that fishy was canceled by the added raw materials.

The rejection of eating was confirmed that Example 1 was the strongest and low in Example 3 and Comparative Example 2, which improved the sour taste and enhanced the sweet taste with lemon juice.

Sensory evaluation results Item Example 1 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Sign of appearance 8 7 5 7 7 Sour taste 3 8 4 9 5 Sweet taste One 9 7 9 2 Fishy intensity 9 3 5 4 3 Intensity of refusal to eat 9 3 7 3 8

* The higher the score, the stronger the property of the item (1 point: low preference or no characteristic, 5 points: preference or characteristic moderate, 10 points: high preference or strong characteristic)

<Evaluation result of the sample left at room temperature (25 ° C) for 30 days>

The results of physicochemical analyzes were evaluated to show no significant difference from immediately after preparation. The results are shown in Table 4 below.

Physicochemical Analysis Item Example 1 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Brix 14.1 16.6 16.7 32.5 14.5 PH (V / V%) 2.1 1.3 1.3 1.3 0.5 pH 5.1 4.0 4.0 4.2 5.5

As a result of microbial analysis after leaving the opened beverage for 30 days at room temperature, lactic acid bacteria were detected in Example 3 and Comparative Example 1, and general bacteria were detected in Comparative Example 3.

In Example 1, Example 3, Comparative Example 1, Comparative Example 2 was confirmed that the acidity and low pH is safe for bacteria other than the acid-resistant lactic acid bacteria, Comparative Example 3 with low acidity is possible to be contaminated microorganisms It was.

Microbiological Test Results (Unit: CFU / g) Item Example 1 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 General bacteria - - - - 1.1 * 10 ² Escherichia coli - - - - - Coliform group - - - - - Lactobacillus - 2.0 * 10 ¹ 2.0 * 10 ¹ - - Salmonella - - - - -

Also, as a result of sensory evaluation of the samples of Examples and Comparative Examples, it was found that the palatability of appearance was greatly reduced in Comparative Examples 1 and 2, which was obtained by the polymerization reaction of the protein component of the egg and the saccharides contained therein. This is because it turned into blackish brown. On the other hand, Example 1, Example 3 and Comparative Example 3 were evaluated at a similar level as immediately after preparation.

Sensory evaluation results Item Example 1 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Sign of appearance 7 7 3 3 7 Sour taste 2 7 3 6 4 Sweet taste One 8 8 8 One Fishy intensity 9 4 5 5 5 Intensity of refusal to eat 9 4 7 7 8

As confirmed in the evaluation results of the sample immediately after the preparation and 30 days at room temperature, the beverage prepared by the method of Example 3 according to the present invention can be eaten without general objection by minimizing the loss of nutritional components of the egg. The taste and preservation are both excellent drinks.

Claims (2)

An egg drink consisting of 30 to 70% by weight of eggs, 1 to 10% by weight of ginger extract, 0.05 to 0.3% by weight of enzyme-treated stevia, 5 to 20% by weight of lemon juice, and a residual amount of purified water. Eggs 30 ~ 70% by weight, ginger extract 1 ~ 10% by weight, enzyme treatment stevia 0.05 ~ 0.3% by weight, lemon juice 5 ~ 20% by weight and the remaining amount of purified water and then sterilized at 50 ~ 60 ℃ and 40 ~ 60 The method for producing a beverage having a composition consisting of cooling to 10 ~ 35 ℃ after filling the sealed container at a temperature of ℃.